I’m not sure what it is, but when the weather gets warmer I crave gazpacho….daily. I think that gazpacho, with its abundance of deliciously fresh vegetables, some spices and fresh herbs is truly a flavorful, refreshing, and oh so healthy food. Seriously, what’s unhealthy about it? I even use all organic everything in it, so it seems like a jolt of healthy goodness to me.
Gazpacho is considered Spanish cuisine and is seen in Portugal as well. It is traditionally served cold and primarily during the summer months when the vegetables are fresh. Because Gazpacho has ancient roots and many different theories of its origin, there are also many different versions. I’ve done a lot of searching and it’s difficult to pin down which version would be considered “authentic.” In my opinion, this is true of most food. Who gets to claim to have the recipe for how it’s supposed to be made and does this really matter?
I’ve eaten Gazpacho that has been pureed to be as smooth as tomato juice with a swirl of olive oil on top. I’ve also had it chunky with larger pieces of chopped vegetables in a flavorful tomato juice. I like both, but tend to like the vegetables to be small like colorful confetti in my soup. I do swirl the olive oil on top and if I have avocados available, I sometimes dice them on top as a garnish. Yummy! A couple shakes of your favorite hot chili sauce adds a nice kick and dimension and this time I added in a small amount of cumin, which added an interesting warmth to the flavor. Some recipes also have bread in them. I don’t do this for the simple reason that I feel that it makes the soup less healthy. That’s just me. Adding the bread does give it a nice texture though. Some people add sugar for a sweeter version. I try my best to cut back on sugar and prefer a tangier flavor to mine.
Make it yours, whether you like it sweet, spicy or tangy. It’s all good and is also a wonderful way to use any extra veggies you’ve purchased or grown. Another tip is that if you need it to be more of a substantial meal with protein, just add in some diced hard-boiled egg or some rinsed and drained garbanzo beans. Go crazy!
Below is the printable for the one I made this time which was delicious. How do you like your Gazpacho?
- 6 Roma tomatoes, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 English cucumber, unpeeled and coarsely chopped
- 1 small zucchini, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 3 garlic cloves, chopped
- ½ cup chicken or vegetable broth
- 32 fluid oz. vegetable or tomato juice
- ½ tsp. cumin
- ½ cup fresh dill, finely chopped
- ½ cup fresh cilantro, finely chopped
- 2 Tbsp. white wine vinegar
- salt and pepper to taste
- hot sauce to taste (optional)
- drizzle of olive oil for serving
- squeeze of lime juice for serving
- Puree the tomatoes, onion, garlic and broth in your food processor or blender and then transfer to a bowl.
- Pulse the zucchini, cucumber, pepper, salt, pepper and cumin until small in size and add to the bowl.
- Add in vegetable juice, vinegar and finely chopped dill and cilantro and then mix together.
- Chill for at least 2 hours and then serve with a drizzle of olive oil and a lime wedge.